This recipe was created by Kevin Paul from UMASS.


Chicken Carbonara with Peas, Applewood Smoked Bacon tossed with Chickpea Rotini in Lyonnaise sauce
3 lbs. Barilla Chickpea Rotini
Pasta Water, reserved as needed
3 T salt
1.5 lbs applewood smoked bacon, cut in strips (lardons)
.5 cup garlic
1.5 lbs. onions, medium dice
4.5 lbs chicken breast, cooked, sliced
1 T salt
2 T freshly cracked black pepper
24 egg yolks
1.5 cup Parmesan cheese
1.5 lbs peas
¼ cup parsley, chopped